Brazil Nut Free Herb-Infused Boiled Lobster
Boiled lobster feels like a special occasion the moment it hits the table, and this herb-infused version elevates the whole experience with a fragrant poaching liquid of bay leaves, fresh thyme, and lemon that perfumes the meat from the inside out. The real showstopper is the bright lemon-herb dipping oil — olive oil, garlic, parsley, and lemon zest whisked together in minutes — which replaces the usual heavy drawn butter with something lighter and genuinely more interesting. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. The cooking method is precise and approachable: a rolling boil, a clear internal temperature target of 145°F, and a short rest before cracking the shells open. Cracking the claws and cutting the tail lengthwise makes for a beautiful, restaurant-worthy presentation without any complicated technique. Whether you're cooking for a dinner party or treating yourself on a weeknight, this is the kind of recipe that makes the whole kitchen smell incredible and delivers on every expectation.
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Learn more →Ingredients
2 servings
- 2 whole live lobsters (1 ¼ to 1 ½ lb each)
- 4 quarts water
- 2 tbsp sea salt
- 3 bay leaves
- 4 sprigs fresh thyme
- 1 lemon, halved
For the dipping oil
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, finely chopped
- 1 small clove garlic, minced
- ¼ tsp sea salt
For serving
- 1 lemon, cut into wedges (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the water, sea salt, bay leaves, thyme sprigs, and halved lemon in a large stockpot (at least 12-quart). Bring to a full rolling boil over high heat.
- 2
While the water comes to a boil, whisk together the olive oil, lemon juice, lemon zest, parsley, garlic, and sea salt in a small bowl. Set aside.
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